Pan-fried lampuki with capers and pine nuts
Michael Diacono uses this traditionally local fish with a bit of a twist to the usual tomato, olive and caper sauce. He makes an orange and pine nut sauce with plenty of salty capers.
13 November 2015, 10:51am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Pan fried lampuki with capers and pine nuts
Serves 4
- 1 large lampuka, cleaned and filleted
- Flour to dust seasoned with salt and pepper
- 50ml olive oil
- 2 small oranges
- 1 tbsp capers
- 1 tbsp toasted pine nuts
- Pepperoncino
- Basil
Method
- Season the fish and dredge through the flour.
- Heat the olive oil in a large non- stick frying pan and add the fish.
- Fry gently on both sides for about 5 minutes then add the grated rind of ½ an orange and the juice of both.
- Cook for 1 min then add the capers and toasted pine nuts and some chili.
- Serve at once garnished with basil leaves and orange slices.
This recipe first appeared on Gourmet Today TV, aired on TVM on 13 November, 2015.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
